A few weeks ago I bought a Brisket at Costco and without really knowing better I cut it into 3 pieces before freezing. Decided I was ready to try cooking the flat, which was 2 of the pieces. After thawing I seasoned with SPOG, got the pit ready and put it on about midnight last night, not really knowing how long it would take. Got the temp stabilized around 225, the maze smoking good, the temperature alarms set and went to bed. Got 2 temp alarms during the night. I think I had the range set too tight. 215 to 240. By the time I got out to check the temps were back in line. Woke up about 9:15 to internal temps of 185 on the thinner piece and about 180 on the other. About 10:30 the thinner piece hit 203 and a skewer went in with virtually no resistance so I pulled it, wrapped and put in the cooler. The other piece took till about 11:30
Since I was finished earlier than I thought I would be I went to the store and bought 2 whole chickens. I wanted to do them hot for a good skin but my pit got to 285 and set there. Outside temperature was about 50 and breezy As the chicken warmed up the pit gradually got to about 310. Here's what they look like.
I am real happy with how everything turned out. We cut one piece of the brisket for a late lunch- early supper It was melt in your mouth tender, moist and delicious. One chicken will be just to eat and the other will go in a pot of chicken and dumplings. I have never made them with smoked chicken.
Since I was finished earlier than I thought I would be I went to the store and bought 2 whole chickens. I wanted to do them hot for a good skin but my pit got to 285 and set there. Outside temperature was about 50 and breezy As the chicken warmed up the pit gradually got to about 310. Here's what they look like.
I am real happy with how everything turned out. We cut one piece of the brisket for a late lunch- early supper It was melt in your mouth tender, moist and delicious. One chicken will be just to eat and the other will go in a pot of chicken and dumplings. I have never made them with smoked chicken.
